Private Dining Event Photos – Tacos Three Ways

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I had a great time in Hinsdale this past weekend at a private dining event.  I met some really fun people and was able to pull off a Mexican themed menu thanks to some really flexible clients.  Disclaimer: the image quality is not the best in most of these photos – when cooking for a client, I don’t have time to take really good pictures – I am just snapping pictures using my IPhone.  At an rate, the menu was (drum roll, please):

Chorizo Queso Fundido with House-made Corn Tortilla Chips & Guacamole

Chorizo, onion, tomato, jalapeno, Negra Modelo  - sauteed - Monterrey Jack cheese added and slowly melting.

Chorizo, onion, tomato, jalapeno, Negra Modelo – sauteed – Monterrey Jack cheese added and slowly melting.

 

Prepping the avocados for the guacamole.

Prepping the avocados for the guacamole.

Guacamole - served with homemade corn tortilla chips.  Garnish with cilantro, tomato, onion and jalapeno.  Garnish tip - it is best to garnish with something that is in the dish to give eaters a preview of what they are about to enjoy.

Guacamole – served with homemade corn tortilla chips. Garnished with cilantro, tomato, onion and jalapeno. Garnish tip – it is best to garnish with something that is in the dish to give eaters a preview of what they are about to enjoy.

Cumin-Cinnamon Pork Tacos with Onion and Cilantro Pico de Gallo

Pork Taco Prep.  I used about 5 pound of bone-in pork shoulder.  I marinated it with lime juice, cumin, coriander, bay leaves, cinnamon, garlic, onions, all-spice, Mexican oregano and beer.  Slow roasted it for 3 hours and shredded.  Juicy, tender perfection.  Served it on corn tortillas topped with cilantro, onion and tomato pico de gallo.

Pork Taco Prep. I used about 5 pound of bone-in pork shoulder. I marinated it with lime juice, cumin, coriander, bay leaves, cinnamon, garlic, onions, all-spice, Mexican oregano and beer. Slow roasted it for 3 hours and shredded. Juicy, tender perfection. Served it on corn tortillas topped with cilantro, onion and tomato pico de gallo.

Steak Tacos with Roasted Tomato Salsa, Crisp Iceberg Lettuce and Cool Sour Cream

Roasted tomatoes, red onions, garlic and jalapenos.

Roasted Tomato Salsa for the steak tacos. Roasted tomatoes, red onions, garlic, cilantro and jalapenos.

Fish Tacos with Jicama Slaw and Chipotle Cream

Jicama slaw for fish tacos.  Green onions, cabbage, carrots, jicama tossed with mayo, lime juice, sugar and white vinegar.  The slaw provided a delicious acidic bite to the rich, fried fish.

Jicama slaw for fish tacos. Green onions, cabbage, carrots, jicama tossed with mayo, lime juice, sugar and white vinegar. The slaw provided a delicious acidic bite to the rich, fried fish.

Street Car Corn with cayenne, chili powder, butter and fresh Parmesan cheese

I roasted the corn on the cob, then removed the kernels and tossed with butter, chili powder, cayenne and parmesan cheese.

I roasted corn on the cob, then removed the kernels and tossed with butter, chili powder, cayenne and parmesan cheese.

Fiesta Black Beans with Red Peppers, Jalapenos and Queso Fresco

Tacos 3 Ways: Pork, Steak and Fish.  Street Car Corn and Fiesta Black Beans.

Tacos 3 Ways: Pork, Steak and Fish. Street Car Corn and Fiesta Black Beans. I tossed the black beans with pequin chile powder, red bell peppers, jalapenos and queso fresco.

Mexican Brownies with Dulce de Leche ice cream and fresh-made whipped cream.

Unfortunately, I was unable to snap a picture of the desserts before they went out.  I made homemade brownies spiced with cinnamon and pequin chile powder to give them a Mexican flare.  I topped them with dulce de leche ice cream and fresh made whipped.  Super rich, yet balanced dish.

All in all, I am blessed that people pay me to do something I am so passionate about.  When it comes to cooking, it isn’t work.  It’s my life.  Love what you do.

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